Remove the skin from the apples, cut them into eighths with the core, put on with sugar and water or sweet cider, boil quickly until soft with the lid closed and strain (pass) on the spot. Dust the puree perhaps with a little cinnamon powder.
Finely crumble or grate the pumpernickel and soak well with Calvados. Whip the cream until stiff, sweeten slightly.
Form layers of apple puree and bread in a suitable bowl. Spread the cream as a thick layer. Add cranberries, sprinkle with chocolate shavings if desired.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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